Instructions

1. Chill your skinless salmon fillets well by keeping them in the refrigerator for a few hours or the freezer for half an hour prior to cooking. If you have frozen cuts, keep them in the refrigerator overnight to thaw them.

2. Place the salmon fillets on a clean cutting board. Chop them into small pieces using a high-quality chef's knife. Make cuts quickly and evenly, going straight through; don't cut with a rocking motion, or you'll mash the meat up. Rotate the knife as you chop, continuing until you have roughly quarter-inch pieces of salmon.

3. Transfer the salmon pieces into a large mixing bowl. Add in 1 lightly beaten egg per pound of salmon. Sprinkle in salt, freshly cracked black pepper and other seasonings to taste. Minced onion, garlic or scallion make a nice addition, as does a small amount of soy sauce and minced ginger. A touch of honey provides a bit of sweetness and depth of flavor. Add in wasabi powder to taste, too; 1 to 2 teaspoons per pound of salmon is a standard window for the quantity. Mix everything together well.

4. Mold the light salmon wasabi burger mixture into equally sized patties. Keep them to about one inch of thickness so they cook through properly without burning on the outside. The mixture will be a bit on the wet side, but if it's too wet to form, sprinkle in some bread crumbs.

5. Coat a large frying pan liberally with a calorie-free cooking spray; stay away from oils and butters that add unnecessary calories. Preheat the pan over high heat for about a minute.

6. Add as many light salmon wasabi burgers into your pan as will fit without touching each other. Pan-fry them for about four minutes, until the bottom is nicely browned. Flip them carefully with a spatula and pan-fry them for about another three minutes, until the other side is browned and the patties are firm.